Abstract：
:The volatile compounds of Volvariella volvacea mushroom were investigated by solvent assisted flavor evaporation (SAFE)/gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), combined with aroma reconstitution and omission. The results showed that a total of 63 compounds were detected after SAFE extraction. A total of 26 compounds were determined after GC-O and 17 compounds whose OAV greater than 1 were subjected to reconstitution and omission experiments. The results showed that dihydro-β-ionone, 1-octen-3-one, 1-octen-3-ol, γ-undecalactone, 3-octanol, 2-octanone, hexanal, 2-methylbutanal, camphene, carvone, 2-nonanone, and phenylacetaldehyde have been successfully identified as the key aroma compounds. More significantly, dihydro-β-ionone as a key aroma compound was first found in Volvariella volvacea mushroom.
journal_name
Food Chemjournal_title
Food chemistryauthors
Xu X,Xu R,Jia Q,Feng T,Huang Q,Ho CT,Song Sdoi
10.1016/j.foodchem.2019.05.004subject
Has Abstractpub_date
2019-09-30 00:00:00pages
333-339eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30798-8journal_volume
293pub_type
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